Blueberry Bran Yogurt Muffins
|Yoghurt||2 Cup (32 tbs) (Around 500 milliliter)|
|Baking soda||2 Teaspoon (Around 10 milliliter)|
|Packed brown sugar||1 1⁄2 Cup (24 tbs) (Around 375 milliliter)|
|Vegetable oil||1 Cup (16 tbs) (Around 250 milliliter)|
|Natural bran||2 Cup (32 tbs) (Around 500 milliliter)|
|Vanilla||2 Teaspoon (Around 20 milliliter)|
|All-purpose flour||2 Cup (32 tbs) (Around 500 milliliter)|
|Baking powder||4 Teaspoon (Around 20 milliliter)|
|Salt||1⁄2 Teaspoon (Around 2 milliliter)|
|Fresh blueberries/Frozen blueberries||1 Cup (16 tbs) (Unsweetened, Around 250 milliliter)|
In a bowl combine yogurt and baking soda.
In a large bowl, whisk together sugar, eggs and oil.
Add bran and vanilla.
In another bowl, sift together flour, baking powder and salt.
Add to bran mixture alternately with yogurt mixture.
Fold in blueberries.
Spoon batter into prepared muffin tin, filling cups three-quarters full.
Bake in preheated oven for 30 to 35 minutes or until toothpick inserted in center comes out clean.
HINT: When a recipe tells you to fold in egg whites, fruit or other ingredients, use o rubber spatula.
Gently cut down through the center of the mixture, across the bottom and up the side, heaping mixture from bottom to top.
Repeat, turning bowl slightly each time.